Have I ever mentioned that I've really learnt to love Asian cuisine? Especially since we've been eating a plant-based diet, we've experimented so much with this flavour and learned new things.
I love the scent of Asian spices wafting through our home...
Great spices in Asian cuisine
The world of spices is simply infinitely varied and I can only encourage you from the bottom of my heart to try something new every now and then and let yourself be positively surprised. It's worth it, because it can lead to completely new flavour experiences that are simply worth it.
And so Asian cuisine also has some great spices and typical ingredients to offer that may seem strange to us at first, but can be so delicious...
Preparation time: approx. 60 min
Ingredients for 4 portions
- 2 onions, peeled and finely diced
- 2 cloves of garlic, peeled and finely diced
- 2 stalks of lemongrass or 1 tbsp lemongrass paste
- 1 small chilli pepper, deseeded and finely diced
- 2 broccoli, washed and cut into florets
- 350 g mangetout, washed and halved
- 800 g carrots, peeled and sliced
- 3 tbsp coconut oil
- 1 coconut milk
- 300 ml vegetable stock
- 2 tsp curry powder
- 2 tsp turmeric
- Juice of 1 lime
- 400 g rice noodles
- Handful of roasted peanuts
- black sesame seeds for decoration
- Salt & pepper to taste
Preparation
Heat the coconut oil in a large pan, add the onions, garlic, lemongrass and chilli pepper and sauté briefly. Then add the vegetables and continue to sauté.
Cook the rice noodles according to the packet instructions.
Add the coconut milk, vegetable stock, curry and turmeric, bring to the boil and simmer over a low heat for 5-7 minutes until the vegetables are cooked but still have a bite. Add the juice of the lime.
Remove the lemongrass from the soup and add the cooked rice noodles to the soup. Mix everything well, divide between bowls and serve with peanuts and black sesame seeds.
Enjoy your meal!
Your Katinka